Homemade Lemon Curd is very easy to make and so delicious used in baking recipes, or spread on a piece of toast!
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup lemon juice (3 to 4 medium lemons)
- 1/2 cup butter, cut into slices at room temperature
- 1 tablespoon lemon zest
- In a small saucepan (*see tip) over medium heat, whisk together the eggs, sugar, salt, and lemon juice until smooth.
- Add in the butter and lemon zest and continue cooking until the mixture is thickened enough to coat the back of a spoon, whisking continually, about 10 minutes. *See note
- Transfer the lemon curd to a small glass bowl and permit it to cool at room temperature for 15 minutes. Use a strainer or sieve when pouring into the bowl if you notice the curd has any lumps.
- Press plastic wrap to the surface of the curd to stop a skin from forming, and then and refrigerate until entirely chilled. (see Tip#2)
*Tip #1 – I like to use a small ceramic coated Dutch oven (like a Le Creuset) to cook my lemon curd to avoid a metallic taste that can occur when using a metal saucepan. The lemon juice can react to the metal when it’s hot giving the lemon curd that metal taste. Additionally a metal whisk can cause this to occur as well, so swap that out for a silicone whisk.
*Tip #2 – Once the lemon curd is entirely chilled you can remove the plastic wrap pressed into the top and transfer the curd to jars with lids if you prefer.
Store airtight in your fridge for up to 10 days in a glass container.
Freeze airtight for up to 30 days.